Evonne Rick A quick, easy, light and healthy quinoa salad with Mediterranean inspired flavours including feta, olives, artichoke hearts, tomato, cucumber and avocado in a tasty red pepper romesco sauce! Recipe by: closetcooking.com Servings: 4 Ingredients For the romesco sauce:2 large red bell peppers, cut in half lengthwise and seed removed1 large plum tomato, cut in half … Read more
Perfectly cooked spaghetti squash is tossed with a flavor-packed Paleo & Whole30 pesto and seasoned chicken for a healthy filling meal even squash haters will love ! This Paleo spaghetti squash dinner makes great leftovers too! Whole30, dairy free and low carb. Recipe by: paleorunningmomma.com Servings: 6 Ingredients 1 med/med-large spaghetti squash3/4-1 cup my favorite Paleo/Whole30 Pesto … Read more
These simple Ground Turkey Taco Bowls come together with cauliflower Spanish Rice and all of your favorite taco toppings! A wonderful and nutritious way to enjoy your tacos. Grain-free, Paleo, and Whole30 approved! Recipe by: wholesomelicious.com Servings: 4 INGREDIENTS For the tacos: 2 tbsp avocado or olive oil 1.5 lbs ground … Read more
Healthier Chocolate Cake tastes like a double chocolate chip banana muffin! No sugar, butter or oil but uses bananas, greek yogurt and honey instead! Recipe by: thefirstyearblog.com Yield: one 8×8 pan Ingredients: 3 bananas, ripe 1/2 cup greek yogurt (vanilla or plain) 1/3 cup honey 1 tsp vanilla 2 tbsp creamy … Read more
This chocolate chip cookie vanilla cheesecake starts with a thick chewy chocolate chip cookie layer topped with creamy cashew vanilla cheesecake, coconut whipped cream, more chocolate chips and a rich chocolate drizzle. It’s the perfect secretly healthy dessert for any special occasion! Gluten free, dairy free, paleo and vegan. Recipe by: paleorunningmomma.com Servings: … Read more
Ingredients 3/4 cup coconut flour* 2 cups smooth cashew butter can sub for any nut or seed butter of choice 1/2 cup pure maple syrup* 1-2 tbsp sprinkles of choice Recipe Notes *You may need more or less, depending on the brand of coconut flour you use. No bake unicorn cookies are best kept refrigerated … Read more
INGREDIENTS 340 grams dry rice (dry 1½ cups) 3 cups chicken broth 1 can (16 ounce) refried beans 375 grams cooked chicken breast (cubed, about 3 cups cooked cubed or shredded, I used a Rotisserie chicken) 1 can (10 ounce) enchilada sauce 1 can (10.75 ounce) condensed cream of chicken soup (undiluted) … Read more
Recipe by: aberdeenskitchen.com Serving: 1 pan INGREDIENTS 24-28 corn tortillas 3½ cups red enchilada sauce 1 tablespoon El Pato or your favorite Jalapeño sauce 1 red bell pepper, diced 1 green bell pepper diced 1½ cups sweet yellow corn kernels, cooked 2 15 oz can black beans, rinsed and drained 2 … Read more
Hard boiled eggs cooked in aromatic spices and coconut – gluten free. Recipe by: chefdehome.com Servings: 2-3 servings Ingredients Kolhapuri Masala 2 tbsp Coconut (heaping spoonfuls, grated, frozen or fresh coconut) 1/2 tsp Garam Masala 1/2 tsp Turmeric (powder) 1.5 Cup Tomatoes (2 medium tomatoes, rough chopped) 1 Red Onion (about … Read more
Moru Curry is Kerala Style Seasoned buttermilk which is served as a part of Onam Sadya. It can be made with or without coconut. Here is how to make it. (with and without coconut) Recipe by: whiskaffair.com Servings: 4 people INGREDIENTS Butter milk – ½ litre Coconut oil – 2 tbsp … Read more